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Make-Ahead Chicken Bake

Total Time

Prep: 25 min. + chilling Bake: 30 min.


12 servings

This crunchy, saucy hot dish is potluck-perfect! It’s so convenient because you can make the casserole the day before and bake it the day of the potluck. It’s good made with turkey, too.


  • 5 cups cubed cooked chicken
  • 2 cups chopped celery
  • 5 hard-boiled large eggs, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon pimientos, optional
  • 1 teaspoon finely chopped onion
  • 1 cup shredded cheddar cheese
  • 1 can (3 ounces) chow mein noodles
  • 1/2 cup slivered almonds, toasted


  1. In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.

Nutrition Facts

1 cup: 365 calories, 26g fat (6g saturated fat), 158mg cholesterol, 449mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 24g protein.

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